According to Centers for Disease Control and Prevention (CDC), foodborne illnesses affect one in six Americans every year, causing 3,000 deaths and 128,000 hospitalizations annually. The pathogens and toxins can get into your food through contamination in stores, contamination during distribution and manufacturing, improper food handling, and unsafe practices on farms.
Educating yourself about foodborne illnesses can be an important step in protecting yourself from food poisoning and preventing foodborne outbreaks. Salmonella outbreaks, E. coli bacteria, Botulism outbreaks, Listeria infections, and Hepatitis A infections are some of the most common foodborne outbreaks in recent US history.
Here are the List of recent Foodborne Outbreaks according to CDC:
- Pork Products – Listeria monocytogenes
- Romaine Lettuce – E. coli
- Raw Chicken Products – Salmonella Infantis
- Ground Beef – Salmonella Newport
- Deli Ham – Listeria monocytogenes
- Ground Beef – E. coli O26
- Gravel Ridge Farms Shell Eggs – Salmonella Enteritidis
- Chicken – Salmonella
- Raw Turkey Products – Salmonella Infections
- Hy-vee Spring Pasta Salad – Salmonella Sandiego
- Fresh Express Salad Mix Sold at McDonald’s Restaurants – Cyclospora
- Del Monte Fresh Produce Vegetable Trays – Cyclospora
- Imported Fresh Crab Meat – Vibrio parahaemolyticus
- Kellogg’s Honey Smacks Cereal – Salmonella Mbandaka
- Pre-Cut Melon – Salmonella Adelaide
- Shell Eggs – Salmonella Braenderup
- Romaine Lettuce – E. coli
- Dried Coconut – Salmonella Typhimurium
- Chicken Salad – Salmonella Typhimurium
- Kratom – Salmonella
- Raw Sprouts – Salmonella Montevideo
- Frozen Shredded Coconut – Salmonella